Small Adventures In Cooking

James ramsden is an thrilling, irrepressible new voice in food. In this, james s first e book, the influential meals blogger and dad-up supper club host aims to get his friends out in their culinary rut and experimenting with recipes which can be delicious, sudden and simple. Fast after-paintings suppers which include lamb neck fillets with harissa and chickpea salad, food for buddies like grilled aubergine with tahini and pomegranate and delicious gradual-cooked dishes consisting of beef stomach with cider and lentils are all fuss-unfastened and conceivable for chefs of any ambition. Nothing here is scary, exhausting, or steeply-priced but the whole lot is extraordinary enough to introduce some excitement into the kitchen. Due to the fact james believes that cooking is maximum enjoyable when imbued with a sense of journey and exploration.

No longer the crossing continents or consuming bugs type, but the form of small change so as to help hoist your food past the everyday - the usage of an uncommon spice in a dish, a trip to the butchers for an thrilling cut of meat or the conjuring of something extremely good from the contents of the cornershop. On this ebook james invites you to sign up for him on his culinary journey with fast feasts, swanky suppers, lazy lunches and late-night munchies a good way to make each meal a mini-voyage of discovery. Every recipe is marked with a hashtag in order that twitter customers can provide tweaks and hints to different readers.

About the Author

James Ramsden was selected by The Times in May 2010 as one of the 40 bloggers everyone is talking about, and hailed as one of the best new food writers by Rose Prince in the Daily Telegraph. He also runs the popular Secret Larder Supper Club, recently selected as one of the top 10 underground supper clubs by the Evening Standard and one of the top 10 pop-up restaurants by Square Meal. James blogs and tweets about his cooking exploits - often with hilarious consequences. Visit www.jamesramsden.com and follow @jteramsden

I adore cooking but have always been one not to follow recipes if they are too complex. I prefer simplicity, taste and texture of the cooking process and finished dishes rather than a monumental battle to get something right from a complex set of instructions. This book fits right into my niche of cookbooks I really like. It is set out in 8 chapters looking at virtually all aspects of cooking, from morning breakfast to dinner parties to deserts. There are lots of recipes all with colour illustrations and simple instructions. I would not say the recipes are idiot proof but they as dam near fool proof as you can get. Many of the recipes take a normal food, such as baked beans and add some zest to it, to make it just that little bit better. There are plenty of vegetarian dishes and meat dishes to delight all types of taste buds. This is more than a cookbook as in many chapters he goes into the history of a certain dish or genre. There are pages of interesting facts about the dish you are preparing, which if someone were to ask at a dinner party, makes you look as if you know what you are talking about.-Louis

Here is delicious food that you feel you will be able to handle with no problems if you have some cooking experience, and recipes that take you through things step by step if you are an absolute beginner, This is a beautifully illustrated book, full page colour plates give the cook a realistic idea of what a finished dish will look like. Everything does look as if it was produced in a home kitchen - grains of rice have fallen from a plate on to the table, a glossy pot of cheese and ale fondue has a new potato in it on the end of a fondue fork. The food is, as James Ramsden says in his introduction 'fuss-free'. It's not so under-prepared that it doesn't tempt you, but neither does any dish look like the sort of meal you would never dream of tackling.-McKulloch

A great little cookbook ideal for those with limited time and expertise to use in the kitchen. Young chef James Ramsden takes a no-nonsense attitude to everyday eating, offering up good meal ideas which are easy to make but far more delicious - and far better value - than supermarket TV dinners. He divides his book into chapters dealing with mealtime occasions such as "Feeding the Flocks" (surprise suppers for friends), "Morning Missions" (breakfasts) or "Corner Shop Capers" (basically, meals from store cupboard or late night convenience store). Every recipe has its variables - "tart" (extra embellishments) and "Tweak" (ways to adapt if you're missing an ingredient). Some also have a "Tomorrow" section, with tips on how to keep, freeze or otherwise recycle any leftovers.-Jesson J.